Beer Braised BBQ Beef on a Bun
Equipment
- Dutch oven or large oven-safe pot with lid
- Tongs
- Cutting board
- Knife
- Mixing Spoon
- Measuring cups and spoons
Ingredients
For the Beef
- 3 lbs beef chuck roast
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup beef broth
- 1 bottle 12 oz dark beer (stout or porter works best)
- 1 cup BBQ sauce your favorite brand or homemade
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp Dijon mustard
For Serving
- 6 brioche or sandwich buns
- ½ cup coleslaw optional, for topping
- Pickles optional
Instructions
Prep the Beef
- Pat the chuck roast dry with paper towels, then season it with salt, black pepper, and smoked paprika.
Sear the Meat
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned (about 3–4 minutes per side), then remove it from the pot.
Cook the Aromatics
- In the same pot, add the sliced onions and cook until they soften (about 5 minutes). Add the garlic and sauté for another minute.
Deglaze with Beer
- Pour in the beer and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
Braise the Beef
- Add the beef broth, BBQ sauce, Worcestershire sauce, brown sugar, and Dijon mustard. Stir to combine, then return the beef to the pot.
Slow Cook
- Cover and bake in a 300°F oven for 3 hours or until the beef is fork-tender. Alternatively, you can simmer it on low heat on the stovetop.
Shred the Beef
- Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and mix it with the sauce.
Assemble the Sandwiches
- Toast the buns if desired, then pile on the BBQ beef. Top with coleslaw and pickles for extra crunch.